Mocha Cake

Ingredients - Cake

  • 225g F.G Roberts’ Self-Raising flour
  • 2 Eggs (59g)
  • 140g Caster Sugar
  • 60g Butter or margarine (soft)
  • 35g Cocoa
  • 1 teaspoon Bicarbonate of Soda
  • 2 teaspoon Coffee Powder (instant)*
  • 1 cup Yoghurt, plain

Ingredients – Coffee Glaze icing

  • 1 ½ cups Pure icing Sugar
  • 1 teaspoon Butter, soft
  • 3 teaspoon Coffee powder, instant
  • 2 tablespoon Milk or Water
  • Walnuts (optional)

Method - Cake

  1. Preheat oven to 180ºC.
  2. Grease 21cm cake tin.
  3. Sift flour, bicarbonate of soda, sugar, cocoa and coffee into mixer bowl.
  4. Add remaining ingredients and beat on low speed until smooth and mixture changes colour.
  5. Pour into prepared pan and bake for 40 minutes.
  6. Stand 5-10 minutes before turning out on to wire rack to cool.
  7. Drizzle cooled cake with Coffee Glace Icing and decorate with walnuts if desired.

Method – Coffee glaze icing

  1. Sift icing sugar and coffee. Beat in butter. Add liquid a little at a time until right consistency for drizzling over cake.

* If using a coarse granule coffee, dissolve it in a little hot water and add to the wet ingredients.